Egg Masala Khichdi


by: Everyday and Not so Everyday

Khichdi or khichri is made in most Indian homes. In some homes it is considered as solely a kids food item or it is made when there is someone unwell at home. But then are also many households where it is a common dish made even for adults. Mine is one such house. Khichdi is generally made with rice and lentils, the other day I decided to enhance the protein content by adding some channa and boiled egg to it.


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serves: 4

3 boiled eggs,

1 1/2 cup basmati rice or any good quality rice,

1/2 cup chilke walla moong dal,

1/4 cup whole moong (soaked),

1/4 cup boiled small brown channa,

1tsp turmeric,

Salt to taste,

10 peppercorns,

6 slit green chillies,

1/2 tsp mustard seeds,

1/2 tsp cumin seeds,

1/2 tsp garam masala powder,

3 cloves

2 sprigs curry leaves,

2 leaves bay

1 tbsp ghee,

1 tbsp browned sliced onions

Nutrition Facts
Egg Masala Khichdi

Servings Per Recipe: 4

Amount per Serving

Calories: 491

  • Total Fat: 9.2 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 147.6 mg
  • Sodium: 446 mg
  • Total Carbs: 81.1 g
  •     Dietary Fiber: 17.7 g
  •     Sugars: 9.8 g
  • Protein: 25 g

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1.  Hard boil, shell and halve the eggs.

2.  Wash the rice and moong dal.

3.  Heat ghee in a pressure cooker and add the mustard seeds, peppercorns, cumin seeds and cloves. Once they pop add the slit green chillies, curry leaves, bay leaves and turmeric.

4.  After a minute add the rice, moong dal, whole moong and boiled channa. Stir well and add the salt and garam masala powder. Saute for five minutes.

5.  Add three cups of water and gently slip in the halved boiled eggs. Sprinkle the garam masala powder and close the lid.

6.  Pressure cook it for one whistle. Let the steam release on its own.

7.  Serve hot garnished with the browned onions.

8.  A good accompaniment is a simple onion-tomato raita.

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